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Glazed Beets with Cloves and Port

Yield 6 servings
If you're not a fan of port wine, cranberry juice substitutes nicely. Pair either up with a few ingredients you've probably got on hand, and you've got a colorful side dish for pork or beef.


  • 2 tablespoons butter or margarine
  • 2 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cloves
  • 1/2 cup port wine or cranberry juice
  • 2 (15-ounce) cans sliced beets, drained

How to Make It

  1. Melt butter in a large skillet over medium-low heat. Stir in brown sugar and next 3 ingredients; cook until sugar melts. Stir in port; cook over medium-high heat until mixture is slightly thickened. Add beets to skillet; toss to coat. Cook 5 minutes or until beets are thoroughly heated.

Christmas with Southern Living 1999